Homemade Pita Chips
User Reviews
4.6
Homemade Pita Chips
Description
This recipe transforms pita breads into crunchy chips by cutting them into triangles, brushing both sides with olive oil, and sprinkling with sea salt before baking at 400°F. The high heat helps crisp the pita quickly without drying them out. Brushing with olive oil on both sides promotes browning and a pleasant texture.
The resulting pita chips are light and range from crisp edges to a slightly softer middle, ideal for dipping into hummus, guacamole, or other spreads, or for eating plain as a snack. They deliver a simple combination of olive oil and salt enhancing the pita's flavor.
According to the notes, pita chips can be stored in an airtight container for up to 5 days, keeping them crisp and ready for multiple snack occasions.
Ingredients
- 4 pita bread
- 3 tablespoons olive oil
- sea salt to taste, or kosher salt
Instructions
- Preheat oven to 400°F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.
- With a knife, cut each pita into 8 triangles and arrange evenly on the prepared baking sheet. Brush the pita triangles with olive oil. Flip them over and brush the other side with olive oil. Sprinkle with salt.
- Bake for 10 minutes, or until crispy and browned. Cool completely. Serve with your favorite dips or eat them plain!
Notes
- Store homemade pita chips in an airtight container for up to 5 days to maintain crispness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 160 kcal
% Daily Value*
| Calories | 160kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 4g | 8% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 157mg | 7% |
| Potassium | 64mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Calcium | 6mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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